Potential producers of aflatoxin in working environment.
It has been investigated the amount of the viable germs of A. flavus in the environment of the food-stuff establishment, where peanuts and hazel nuts, almonds, crushed coconuts, tea and other food-stuffs, imported from tropical and subtropical countries, were processed and packed. In the air of the store-hall have occurred the most 3.73 x 10(2) and in the air of the working-halls, where they were manipulating with food-stuffs - the most 6.2 x 10(3) germs of A. flavus/m3. From the samples of the sedimented dust were isolated at least 0.4 x 10(1), the most 1.3 x 10(4) colonies of A. flavus/g. From 57 investigated strains produced aflatoxin B1 64.9%. The authors are discussing about a professional risk for the workers of some establishments during the manipulation with food-stuffs or feeds, which are contaminated with germs of toxinogenic moulds and with mycotoxins.
D000348:Aflatoxins / Q000096:biosynthesis*; D000391:Air Microbiology; D001231:Aspergillus flavus / Q000302:isolation & purification* / Q000378:metabolism; D003132:Commerce; D003604:Czechoslovakia; D004781:Environmental Exposure; D005525:Food-Processing Industry; D006801:Humans
D000348:Aflatoxins